4 cups (about 2 heads) broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 slices 2% American cheese
1 tbsp parmesan cheese
carrot, celery, garlic in a chopper or food processor.
In a large soup pot,
melt butter. Add chopped vegetables and sauté on low heat until
soft, about 5 minutes.
Add flour, salt and pepper to the pot and
stir until smooth.
Add chicken broth, milk and potatoes and set
heat to high until it comes to a boil, then cover and cook on low
until potatoes are soft, about 10-15 minutes.
florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
Cook uncovered until broccoli is cooked, about 5 minutes. Add
cheddar and American cheese, stir well and remove from heat.
Using an immersion blender quickly blend part of
the soup for a quick second or two. If you don't have an immersion blender,
remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then
add it back to the soup. This helps thicken it a bit.